Ingredient Substitutions And Helpful Hints - BETTY CROCKER BCF1690 Manual De Instrucciones

Ingredient Substitutions and Helpful Hints

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Fats such as shortening, margarine, butter and oil tenderize baked goods,
help bind ingredients, and add flavor. But not all fats bake the same. If using
a vegetable oil spread, be sure it contains at least 65 percent fat. Do not use
whipped or tub products in the bread machine.
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Milk and water are interchangeable in most recipes. Milk gives bread a
velvety texture and adds nutrients. Breads made with water have a crisper
crust.
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Buttermilk can be used instead of water or milk. It results in a light, high-
rising, tender bread with a tangy flavor. To offset the slight acidity, for every
cup of buttermilk, add about
ingredients.
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Other liquids, such as room temperature fruit juice, purees, beer or wine can
be used as liquid in the dough.
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Any ingredient that becomes soft or melts in the dough will add liquid,
including cheese, sour cream, cream cheese and yogurt. Ingredients that
have been soaked before being added to the dough will add liquid, including
raisins, dried fruit or dried mushrooms.
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Sweeteners like sugar, honey and molasses provide food for the yeast to
grow. They also add flavor and help the crust to brown. Sweeteners vary
intensely in flavor so it is important to use the sweetener called for in the
recipe.
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Add spices and herbs after flour, away from liquids to avoid altering the
liquid/flour action.
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There are several bread mixes available that can also be used in your bread
machine. Follow the package instructions to make one loaf, and prepare
using the BreadMix program (#11).
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We recommend using table salt for bread making. We don't recommend
using low-sodium salt because it results in a poorer-quality baked product.
teaspoon baking soda with the dry
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